24 shucked raw oysters 2 sticks unsalted butter, divided 1/2 cup sliced green onions
5 cloves minced garlic 1/2 teaspoon crushed red pepper 1 ½ teaspoons dried thyme
½ teaspoon fresh dried oregano 1 tablespoon fresh lemon juice ½ teaspoon Worcestershire sauce
1 tablespoons Cajun seasoning 1 ounce white wine 1 ½ cups shredded Parmesan cheese
Sauté the vegetables.
Sauté green onions, garlic, red pepper, thyme, oregano, lemon juice Worcestershire, and Creole seasoning in ½ cup of butter for two minutes.
Add white wine
Stir ingredients continuously and continue to sauté until green onions are soft. Remove from the heat and allow to cool for three minutes.
Add more butter.
Add another 1/2 cup of butter and stir until butter is melted and sauce has a creamy consistency.
Bake the oysters.
Place one oyster in the center of each cup in a muffin pan. Ladle one tablespoon of garlic butter sauce on top and bake for 5-7 minutes.
Sprinkle with cheese.
Remove the pan from the oven and top with a dusting of Parmesan cheese. Cook for an additional 1-2 minutes until the cheese is melted.
Serve and enjoy!
Serve oysters immediately with warm French bread for dipping.